This is a classic English biscuit, and now, a Kiwi tea-time favourite. With delicious raspberry jam (or substitute with strawberry jam) in the middle, the little ones will enjoy it too!
Ingredients
| 125 g | Butter |
| ½ cup | Caster sugar |
| 1 tsp | Vanilla essence/extract |
| 1 | Egg |
| 1 ½ cups | Flour (Main) |
| 1 pinch | Salt |
| 1 tsp | Baking powder |
| ½ cup | Raspberry jam (Main) |
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- Heat oven to 180C. Line two baking trays with nonstick baking paper. Place butter, sugar and vanilla in a bowl and beat until thick and pale, then beat in egg.
- Sift flour, salt and baking powder into the butter mixture and stir to combine. Turn mixture out onto a board and knead lightly to bring together as a firm dough. Wrap dough in plastic wrap and chill for 30 minutes.
- On a lightly floured surface, roll out dough to 3mm thick. Cut out 36 circles with a biscuit cutter and place on prepared baking trays. Cut out and remove smaller circles from the centre of half the biscuit circles.
- Bake for 15 to 20 minutes, then remove to a wire rack to cool. Sandwich biscuits together with raspberry jam and leave to set.
